Cheddar & Caramelised Red Onion Tear & Share Bread

First time making this and I absolutely love it! The dough is made with 1/3 white flour, 2/3 wholemeal flour and seasoned with rosemary and thyme. Perfect to take on a lunchtime picnic which I intend to do tomorrow. Recipe below!

Ingredients:

500g strong bread flour (use any combination of wholemeal and white but don’t use 100% wholemeal as it makes too dense a loaf! 50:50 is usually pretty good)
7g sachet fast acting yeast
1 tsp salt
325ml lukewarm water
2 tbsp olive oil
Knob of butter
2 large red onions, peeled, halved and thinly sliced
1/2 tbsp balsamic vinegar
1/2 tbsp sugar
Fresh rosemary and thyme, chopped
100g cheddar, grated

Method:

In a large frying pan, heat 1 tbsp of the olive oil and the knob of butter, add the sliced onions, chopped fresh herbs, balsamic vinegar and sugar then stir around until all the onions are coated, turn the heat down and let them gently cook for at least 30-40 minutes, stirring occasionally to avoid the onions sticking.

Meanwhile, in a large bowl, mix the flours, yeast and salt with the lukewarm water and remaining tbsp of oil. Turn out onto an oiled surface and knead for 10-15 minutes until soft and smooth. If using wholemeal flour it will need a bit more kneading.

Grease a large bowl with oil, place the dough in it, cover with cling film or a damp tea towel and set aside to prove for at least 1 hour or until doubled in size.

Take a roasting tin or large ovenproof casserole dish and oil it very generously, line with greaseproof paper and set aside.

After your dough has had its first prove, oil a large work surface and turn the dough out onto this. Using your hands, spread the dough out to form a thin, rough rectangle.

Take your caramelised onion and tip it onto the dough rectangle and evenly spread it out covering the entire surface, then sprinkle on the grated cheese, followed by some salt and pepper.

Carefully roll the dough up from the long edge like a Swiss roll, creating a long roll of dough and onions, then cut this into sections, each one roughly 3inches wide and place these cut side up into your oiled roasting tin or dish.

Cover with oiled cling film and set aside to prove for 30 minutes and turn your oven on and set to 200C.

After 30 mins, once the dough balls have proved and increased in size, remove the cling film and place the bread into the oven for 10 minutes on 200C and then a further 20 minutes on 180C.

Remove from the oven and set aside to cool until just warm before taking out of the tin / dish, tearing and eating!